Grilled Marinated Salmon Fillet over Roasted Asparagus with Basil Walnut Pesto

By charlotteh371

Serves 4

Ingredients

• 4 tbsp Olive Oil
• 1/2 cup lemon juice
• 2 tbsp honey
• 4 garlic cloves, smashed
• salt
• 4 (4oz) 1 inch thick salmon filets, skin on
• 24 asparagus spears

Preparation

Step 1

Pour 2 tbsp olive oil, lemon juice, honey, garlic and 1 tsp salt into a resealable plastic bag. Add salmon fillets and marinate 20 mins in refridgerator.

Preheat oven to 400. Cut or snap off bottom 2 inches from each asparagus stalk.
Place asparagus on a rimmed baking sheet and toss with 4 tsp olive oil and 1/2 tsp salt.
Roast 10mins. Shake pan to rotate spears and bake another 5mins until tender and browned in places.

Meanwhile heat an outdoor grill or grill pan to medium-high heat and brush with 2 tsp olive oil. Remove salmon from marinade and grill skin side down 10-15mins covered. Fish should remain just barely translucent at the center of its thickest part and flesh at edges should easily flake.

To Serve: Place 6 asparagus on each plate. Top with Salmon Filet.

Basil-Walnut Pesto

2 bunches fresh basil
3 garlic cloves
1/2 cup walnut pieces
1/2 cup grated Pecorino-romano cheese
1 tsp lemon juice
1/2 tsp salt
1/8 tsp freshly cracked pepper
3/4 olive oil

Place basil, garlic, walnuts, cheese, lemon juice, salt and pepper in blender or food processor. Gradually add oil in a slow, steady stream until emulsified and smooth. To store leftovers, place in a bowl or container and cover with a thin layer of olive oil. Cover with plastic wrap or lid.